L.M. Archer speaks to two Oregon producers who calculate the cost of viticulture’s environmental impact when they make their wines.

When Brokenwood Winery found itself squeezed by retailers, it decided to steer its own course. Jeni Port looks at what happened next.

California’s wine economy is not only one of the biggest in the world, but it’s a hub of innovation. Jeff Siegel identifies who is who.

An interview with Antoine Leccia, by Robert Joseph

Good glassware can definitely enhance a wine experience, says Robert Joseph. So what's a wine lover to do when a restaurant or other establishment has less than ideal glassware?

Robert Joseph keeps hearing that the wine trade should stop producing heavy wine bottles. He offers another point of view.

Émilien Boutillat joined Piper-Heidsieck at a time of rejuvenation. He discusses what's changed and what will never change.

How much should diners be expected to know about wine? What happens if a diner doesn’t want to engage with a sommelier? Robert Joseph weighs in on a contentious debate.

When François Lurton created his Chacayes wine brand, he never thought it would result in a whole new region. He spoke to Felicity Carter 

Robert Joseph looks back at the life of French wine legend Georges Duboeuf, who not only created a global wine brand, but who also injected elements of fun and carnival into wine.

The French bistro practice of serving wine in very basic glasses can annoy wine lovers from elsewhere. But, says Aaron Ayscough, there's a reason for those small glasses.

Not only did the WSET turn 50 this year, but it's undergoing a rapid expansion. Felicity Carter caught up with CEO Ian Harris, who explains his hopes for a Guinness World Record.

Is there such a thing as umami - and can it be detected in wine? If you say "yes", then Roger Morris has some questions for you.

Grocery Outlet in the US is going head to head with Aldi and Lidl by offering cheap wine. Jeff Siegel looks at the company’s strategy.